Maple Bacon Donuts

Ingredients:

Donuts:

• 100 grams (97 milliliters) whole milk 110°F-115°F

• 4 grams instant yeast

• 215 grams whole wheat flour

• 20 grams honey

• 1/4 cup compliant sugar

• 1/2 teaspoon nutmeg

• 1/4 teaspoon kosher salt

• 1/2 tablespoon vanilla extract

• 2 large egg yolks room temperature

• 50 grams unsalted butter cut into pieces and softened but still slightly cold

Glaze:

• 1 tablespoon unsalted butter

• 3 tablespoons pure maple syrup

• 1/2 cup compliant powdered sugar sifted

• pinch salt

• 6 slices bacon cooked and chopped

Utensils:

• small mixing bowl

• stand mixer with dough hook

• whisk

• large bowl

• kitchen towel or plastic wrap

• baking sheet

• parchment paper

• bench scraper

• small sauce pan

• whisk

Instructions:

1. prepare ingredients

Donuts:

1. get a small bowl and mix together 4g of instant yeast and 100g of warm milk and set aside for 5-10 minutes until foamy

2. in the bowl of a stand mixer add 215g of whole wheat flour

3. add 1/4 cup of sugar to the bowl

4. add 1/2 tsp of nutmeg to the bowl

5. add 1/4 tsp of salt to the bowl and whisk together to incorporate

6. pour the yeast and milk mixture into the bowl

7. add 2 large egg yolks to the bowl

8. add 1/2 tbsp of vanilla extract to the bowl

9. add 20g of honey to the bowl and place in the stand mixer fitted with the dough hook and mix on low speed for 3-4 minutes, scraping down the sides of the bowl as needed, until the dough pulls away from the sides of the bowl

10. continue mixing on low speed and gradually add 50g of softened butter, and wait for the butter to fully incorporate, which should take about 20 seconds, before adding more

11. continue mixing for 10-15 minutes until the dough becomes smooth and elastic; you'll know when it's ready when the dough pulls away from the sides of the bowl, it doesn't rip when you stretch, and forms a soft ball

12. shape the dough into a ball and place it in a large lightly oiled bowl

13. cover the bowl and let it rise for 1 1/2-2 hours until it is doubled in size

14. line a baking sheet with parchment paper

15. lightly oil your hands and gently punch down the dough

16. gather the dough into a ball and place on a large piece of parchment paper

17. cut the dough into 6 equal pieces

18. working with one at a time, making sure to keep the unused pieces covered so they don't dry out, roll to about a 10-inch rope

19. bend the rope in half and twist the two ends together to create a loose braid

20. seal the two end pieces together and place the twisted donut onto the prepared baking sheet

21. repeat these steps with the remaining dough

22. cover the donuts very loosely with plastic wrap at let them rise at room temperature for 45-60 minutes or until puffy

23. preheat the oven to 375°F and place the oven rack in the center of the oven

24. place the donuts in the middle shelf of the oven at 375°F for 7-9 minutes or until golden but be sure not to overbake them or they will be dry

25. once the donuts are done baking, remove them from the oven and let them cool slightly

Glaze:

1. get a small sauce pan over low heat and add 1 tbsp of unsalted butter

2. add 3 tbsp of maple syrup to the pan and whisk together until melted then remove from heat

3. add 1/2 cup of sifted powdered sugar into the pan and whisk together until smooth

4. add a pinch of salt to the glaze and whisk again

5. let the glaze cool for 2-3 minutes then dip each donut into the glaze and place on a cooling rack; if the glaze cool and thickens too much just put it back on the stove until runny

6. crumble the bacon over the donuts and let them cool